Rhubarb-Pineapple Crumble
Rhubarb-Pineapple Crumble is an moderately easy dinner. Made with 7 c. fresh or frozen rhubarb, cut into 1-inch pieces, 1 (8 oz.) can crushed pineapple, drained, 1 c. brown sugar, packed, 2 tbsp. cornstarch and 2 tsp. finely shredded lemon peel, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Thaw frozen rhubarb completely, if using, draining well.
In a large bowl, combine fresh or thawed rhubarb, pineapple and 1 cup brown sugar.
Let stand 1 hour.
Drain mixture, reserving juices. If necessary, add water to juices to equal 2/3 cup.
Place juices in a small saucepan.
Stir in cornstarch.
Cook and stir over medium heat until thickened and bubbly.
Remove from heat.
Stir into rhubarb and pineapple mixture; stir in lemon peel.
Place in 2-quart square baking dish.
In another bowl, combine flour, 1/4 cup brown sugar, sugar, ginger and salt.
Mix; pour over top of fruit.
Bake at 350Β° for 1 hour.
π· Perfect Pairings
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